Baked Boston Butt

1 3-4 lb Boston Butt
1 medium white onion roughly chopped
3 stalks celery roughly chopped
1 whole carrot roughly chopped
1 18 ounce brown sugar BBQ sauce (any brand)
4 medium cloves garlic
1/2 bottle dark beer
2 tbsp canola oil
Salt and Pepper (enough to cover the butt)
Heat oven to 300 degrees. While oven is heating, trim most of the fat off of the roast and rub the salt and pepper on all sides. Pour the canola oil in the bottom of an enamel pot with lid. Make a bed out of the onions, celery, garlic and carrots. Place butt on top and pour beer and sauce over the top. Cook for 30 minutes without lid and then cover and bake for 5-6 hours. (Depends on the size) meat will shred easily when fully cooked. Remove butt whole and set aside. Use an immersion blender to purée the veggies to make a thick sauce. Shred the butt and mix back in with the purée. I served this on top of mashed potatoes, but rice or polenta would be yummy, too.

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